White fish chowder

White Fish Chowder: You’ve heard of clam chowder, well this is our white fish chowder which has turned out to be a bit of a winner.

If you have the time and you have bought whole fish for this recipe, use the heads and tails to make a nice fish stock. Add a stick of celery, some onion and fresh herbs, a carrot. Simmer it for about an hour or longer in a slow cooker if you can. Use this in place of water. If you can make enough fresh stock, freeze it in ice cube trays.

Even if you don’t use a stock, all of the flavours in this recipe produce a really good, clean tasting chowder to be proud of.

Add the olive oil, garlic, onion, diced potatoes and bay leaf to a large saucepan

Saute until the onions are soft

Add the dry white wine and bring everything to a boil

Keep boiling until the fluids have reduced by at least 2/3rds

Add the water, cover and simmer until the potatoes are cooked enough to be able to push a fork through them easily (10 – 15 minutes)Add your chosen white fish and bring everything to a boil turning the fish carefully